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BlogRecipes
Crispy Saffron Rice
byJoanna Gaines
Total 35 mins, includes cooling time
Active 15 mins
Makes 4 to 6 servings
fromStreet Tacos Two WaysMagnolia Table with Joanna Gaines
Ingredients
    • 1/4 teaspoon saffron
    • 1/4 cup hot water
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 1 1/2 cups long-grain white rice, rinsed
    • 1/2 red bell pepper, diced small
    • 2 garlic cloves, minced
    • 1 shallot, minced
    • 1/2 teaspoon crushed red pepper
    • One 8-ounce can tomato sauce
    • 2 cups vegetable broth
    • 2 teaspoons kosher salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cumin
Directions
  1. Steep the saffron: Gently crush the saffron threads over the hot water and let steep for 10 minutes.
  2. Melt the butter in a large skillet over medium heat. Add the olive oil and toast the rice until fragrant, about 5 minutes, stirring frequently.
  3. Add the red bell pepper, garlic, shallot, and crushed red pepper to the toasted rice and saute until ingredients are softened, about 4 minutes.
  4. Add the infused saffron water, tomato sauce, and vegetable broth, stirring to combine. Season with the salt, pepper, and cumin. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes. The bottom of the rice should be crispy at the end.
  5. Scrape the crispy rice off the bottom of the pan with a wooden spoon. Fluff the rice and season with more salt if desired.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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